Irresistible Spaghetti and Meatball Casserole
This comforting and hearty spaghetti and meatball casserole is the ultimate family-friendly meal. It features tender, homemade gourmet beef meatballs nestled among al dente pasta, all swathed in a rich marinara sauce and topped with a generous, golden layer of melted mozzarella. Perfect for busy weeknights or a cozy Sunday dinner, this simple-to-assemble dish guarantees a restaurant-quality experience right in your kitchen, ensuring everyone leaves the table happy and satisfied.
- Prep Time: 20 mins
- Cook Time: 1 hour 05 mins
- Total Time: 1 hour 25 mins
- Yield: 6 servings
- Category: easy dinner
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
1.25 lb ground beef (80/20 Chuck)
1/2 cup bread crumbs
2 tbsp milk
3/4 tsp salt
1.5 tsp Worcestershire sauce
1/2 tsp pepper
1/4 cup onion, finely minced
2 tbsp parsley
2 eggs
1/2 tsp garlic powder
8 oz spaghetti
1 tbsp olive oil
28 oz pasta sauce (Rao’s recommended)
2.5 cups mozzarella cheese (shredded from a block)
1/2 cup parmesan cheese (freshly grated)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti in boiling salted water for 1-2 minutes less than the package directs for al dente, then drain.
In a large bowl, mix the ground beef, bread crumbs, milk, salt, Worcestershire sauce, pepper, minced onion, parsley, 1 egg, and garlic powder until combined.
Form the mixture into bite-sized meatballs.
Heat olive oil in a skillet and brown the meatballs on all sides, then set aside.
In a bowl, beat the remaining egg; toss the cooked spaghetti with the egg to coat.
Spread a thin layer of sauce in a baking dish, add the pasta, meatballs, and the remaining sauce.
Top with mozzarella and parmesan cheese.
Cover with foil and bake for 45 minutes; remove foil and bake for another 20 minutes until the cheese is bubbling and golden.
Notes
Use freshly grated mozzarella from a block for the best melt quality. You can customize the dish by adding Italian herbs like oregano or basil to the meatball mixture. Ensure the pasta is slightly undercooked when boiling, as it will continue to absorb liquid from the sauce while baking.